I am having lamb kabobs for dinner and would like to put green and red peppers on the skewers. I don't want to overcook the lamb, and wonder if it would work for me to plunge the peppers in boiling water for a moment, then into an ice bath, so that the peppers will be just cooked.

I prefer blanching red or yellow peppers for 2-3 minutes after cutting open the top. They will soften but not go limp. It gets rid of that raw pepper crunch and gas effect, yet stills holds a nice flavor and can then be added in with the other vegetables on the skewer.

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